Butternut Squash and Potato Curry
 

Butternut Squash and Potato Curry

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This delicious curry with squash, potatoes and tomatoes is super filling and easy to make. It also makes great leftovers for lunch.

SERVING SIZE

4

INGREDIENTS

2 tablespoons olive oil

1 onion, diced (we used red)

2 garlic cloves, peeled and minced

1 small knob ginger, peeled and minced

1 small butternut squash, peeled and cubed (about 3 cups)

1 cup vegetable or chicken broth

1 pound potatoes, scrubbed and cubed (we used white)

1 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1 teaspoon curry powder

4 large tomatoes, cored and roughly chopped

1 can chickpeas, rinsed and drained

rice to serve (optional)

cilantro for garnish

 

INSTRUCTIONS

Using a large skillet, heat the olive oil over medium high heat. Saute the onion and cook for 3 minutes, until softened. Add the garlic and ginger and cook for 30 seconds, or until fragrant.

Stir in the butternut squash, broth, potatoes, curry and spices and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes, stirring occasionally. Add in the tomatoes and chickpeas and cook for 5 minutes more, covered, until the tomatoes are softened.

Remove from heat. Serve over rice if desired and garnish with cilantro.

  PRINT VERSION

vegetable plate

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